Pan-Broiled Halibut with Lemon, Capers, & Parsley
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When possible, I avoid any preparation for fish that requires flipping, which never seems to go as smoothly as I would like. This is why I love methods like en papillote or skillet-grilling.
Another favorite method is pan broiling: place a pan slicked with a few tablespoons of oil over high heat until the oil is nearly smoking, lower in a few fish fillets, then immediately stick the pan under a screaming hot broiler. In just about 5 minutes (for a 1.5-inch thick fillet), the fish will be cooked through. Thinner fillets will take even less time.
Here, a simple mixture of mayonnaise, mustard, capers, lemon zest and parsley has been spread atop the fillets before cooking. It brown beautifully under the broiler, creating a thin, tasty crust. The fish needs nothing more than a squeeze of lemon upon serving.
The sleek skillet featured here is the All-Clad d3 Armor Fish Pan. Here are some more details:
- A riveted surface on the pan’s interior promotes easy release without compromising its browning and searing capabilities.
- Bonded-metal construction ensures fast, even heating.
- Stainless-steel handle stays cool on the cooktop.
- Oval shape allows for cooking whole fillets and delicate seafood, as well as steaks and omelettes.
- Hand crafted in the USA with materials from the USA.
Friends, All-clad, a long-time favorite brand, is generously giving away this pan, which can be found at Williams-Sonoma and retails for $199.95. Visit All-Clad for more details on the pan.
Leave a comment to enter the giveaway.
Pan-Broiled Halibut with Lemon, Parsley, & Capers
- Total Time: 10 minutes
- Yield: 2 to 4
Pan broiling: A super simple method devised to avoid having to flip delicate fillets of fish.For the first time in a long time, I bought some halibut, which is so expensive but so good. It was a treat. I’ve used this method for haddock, pollock, and cod, too. Be sure to note the thickness before cooking. One-inch fillets may cook as quickly as three minutes.
- 2 tablespoon mayonnaise
- 1 tablespoon mustard
- 1 tablespoon capers
- 2 tablespoons parsley
- zest of 1 lemon
- Three to four 6-oz halibut fillets, no thicker than 1.5 inches, skin on or off
- kosher salt and pepper
- 2 tablespoons grapeseed or other neutral oil
- lemon wedges, for serving
- Set a rack four inches from the broiler, and preheat it to high. Be sure it preheats for a good 10 minutes (especially if it’s an old, less powerful one) before you use it.
- In a small bowl, stir together the mayonnaise, mustard, capers, parsley, and lemon zest. Season the fish fillets with salt and pepper. Spread the mayonnaise mixture evenly over each of the fillets.
- In a large skillet set over high heat, pour in the two tablespoons of oil. When the oil begins to shimmer or is nearly smoking, carefully lower the fillets into the oil, and immediately transfer the skillet to the oven. Cook for 4 to 5 minutes — for 1.5-inch fillets, 5 minutes is about right; for 1-inch fillets, 4 minutes; for even thinner fillets, 3 minutes or less. Transfer fillets to a platter or serving plates and let rest for 1 minute. Serve with lemon wedges on the side.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
This post may contain affiliate links. Please read my disclosure policy.
229 Comments on “Pan-Broiled Halibut with Lemon, Capers, & Parsley”
Not a fish eater except for halibut and salmon. Love the pan!
This recipe looks delicious and so simple! I just started grad school and while I love spending hours on a cooking project, these days my schedule doesn’t allow it. Anything that has minimal ingredients, comes together easily, and isn’t eggs for dinner (which I do more often than I care to admit) is sure to pique my interest. So many of your recipes (on your site and on Food52) hit that mark for me and this is no exception. Can’t wait to try it!
I often like to cook fish in/on parchment because of the sticking factor. Pan look wonderful, but I will definitely try this recipe with my current cooking collection!
oh wow, sounds like a great pan, and a recipe that I know we’ll be trying!
This looks phenomenal, Alexandra! Sounds like a great method for cooking all types of fish and love the oval shape of the pan – very convenient for cooking large fillets. (I try to avoid flipping as well – my success rate with that isn’t strong 😉 )
What a beautiful pan! It would be perfect for grilling salmon. Your halibut recipe sounds delicious!
Was thinking about how I want to cook some cod tonight and this recipe pops up, guess what’s for dinner tonight. Looks amazing and I absolutely love this pan. Just went on my Christmas list, at the top.
have been using this method to cook fish with my lodge cast iron. would love to try it with the leasier to handle all clad pan!
The bumpy bottom surface would be terrific to keep things from sticking I bet! I am making his recipe tonight but with Baramundi since thats what I had in the house.
what an interesting shape! I love starting fish on the stove and finishing in the oven.
I need a pan like that!
Thank you so much for the chance and for this great recipe – can’t wait to try it out! 🙂
Absolutely love halibut! I like this preparation too!
Love pan searing or pan broiling fish. Can’t wait to try this recipe, sounds delicious!
I think I could use the same method and recipe for walleye? I live in Minnesota and we have taken up fishing as a hobby. I am starting for try different ways to cook all the fish we are lucky enough to catch.
I think so! Just be mindful of the thickness of the fish, and adjust the timing accordingly. My husband is from MN. Every time I go back, I get Walleye!
I don’t have a ton of All-Clad, mostly sauce pans, but I have always wanted more and this looks like a winning addition. Hope I haven’t missed out!
Chris, it’s too late I’m afraid! But thanks for reading.
I cannot wait to try this recipe, looks like a perfect light and tasty recipe.
This looks delicious. I am a huge All Clad fan too and need to take a look at this pan. Thank you for sharing.
Looks delightful. I think I could do that with the help of that amazing All Clad pan! Thanks. Non appetit!!!
Don’t know I missed this one but it’s a keeper! Made exactly as directed last night. We both loved it. While the cooked fish was resting for a minute I threw in a knob of butter and then wilted a huge bunch of spinach in the still-hot pan. Delicious!
Oh yum, Lucy! Love the idea of using the pan to cook some greens, making it a one-pan wonder even if the process is staggered 🙂 So happy to hear you liked this one.
This was so amazing!!!! Quick , easy and absolutely delicious. Thank you so much!!!!
Wonderful to hear this, Cindy! Thanks for writing 🙂 🙂 🙂
This recipe is excellent. I modified it by grilling the fish instead of pan-broiling, and it worked beautifully on my gas grill. The recipe is simple, straightforward, and effective. The biggest challenge is knowing when to take the fish off the grill. My wife tends to like all fish cooked more firmly than I do, so it requires some art to remove each piece in time.
It is one of my favorite ways of cooking halibut. Braising is the best alternative.
So nice to hear this, Abbott! I find getting the timing right with fish cookery so tricky as well. Love the idea of grilling this halibut — grilled fish is one of my favorite flavors! Thanks for writing 🙂
Thank you for the recipe and your quick response to my comment. You might enjoy some of my blog: dgourmac.com.
Oh my gosh, everything looks fabulous!!!
Alexandra, Your blog is amazing! So extensive, well organized and cross-indexed, full of good techniques and ideas. I can’t wait to try the fingerling potatoes, and your mom’s peasant bread.
Can we do direct email? Mine is dgourmac(at)mac.com
I’m sure I will want to ask a bunch of questions and get your insights.
Ahh, thanks! Means a lot. And of course! Mine is: firstname.lastname@example.org